Fermentation technology, as mentioned in the literary texts, is more than 3000 year old in India . The fermentation technology employed a variety of processes and was put to a large number of uses. It also laid the foundation of alchemy and chemistry.
A sweet substance known as Soma juice prepared by the Vedic people is supposed to be the first product of fermentation in India . The Rigveda shows that fermentation technology took its first step in connection with the preparation of Soma juice in India . There is also another drink, known as Sura (wine/beer), prepared by fermentation. These two preparations have also been used in different medicinal preparations, surgical procedures and in many chemical and alchemical operations. It is believed that acetic fermentation was known to India since the early times.
Curd is another very popular fermentation product described in the Rigveda . It still remains a popular food. The technology of curdling milk is also found in a number of texts associated with Yajurveda . In the beginning, fermentation was mainly associated with the preparation of spiritual drinks, but later on it was used for other purposes also. The different terms associated with fermentation in various texts are as follows:
asuta (begetting a new form)
abhisuta (extraction, may indicate extraction from fermented smash)
parisrut ('foaming', 'fermenting', that is, the state of fermenting)
sandhana (complete absorption of ferment with fermenting material)
All these terms, chiefly signifying “brewing”, were part of the process of fermentation. Except the last term, all the other terms are found in Vedic literature. Fermentation technology is mainly based on four ingredients/processes. These are:
1. Base material (yoni)
2. Ferment or yeast (kinva, nagnahu), alternatively, auxiliary (sambhara), providing flavor and good taste to liquor in addition to fermenting
3. Heating or digesting
4. Fermenting vessels.
The two drinks that are quoted in Vedic texts are Soma and Sura . The Rigveda describes soma as a godly concoction, while sura is described as mainly a human drink. However, the Yajurveda deifies sura and uplifts it to the status of soma .
Evidence of fermentation in the Rigveda
Soma is an invigorating plant product generally prepared by squeezing juice from plants. The following statements give an indication of fermentation:
Admixture of a thick juice of Soma with barley powder ( RigVeda . IX. 68.4). This statement is a clear indication of fermentation with barley.
“Fifteenth day old highly intoxicating Soma” ( RigVeda . X.27.2). In this statement fifteenth day probably refers to the broth fermented in the vat for 15 days.
“Soma being treated is red” ( RigVeda .IX.82: 1).
All these statements give an indication of fermentation technology involved in the preparation of Soma.
Evidence of fermentation in the Yajurveda
The Sukla Yajurveda ( Vaj. XIX. 13-15; 82-83) describes the formation of two stimulating drinks – Sura and Parisrut . Sura was supposed to be prepared from germinated paddy, germinated barley, and parched rice with the help of ferment. Yeast was used most often as the fermenting agent.
The Katyayana Srauta sutra (XV, 9.28-30; XIX, 1-2) also gives a complete description of the preparation of Sura . According to this method either boiled rice or boiled barley was mixed with the ferment and also with masara and the entire mixture was kept in a jar. The jar was then kept in a pit for three nights. Meanwhile, cow's milk and powdered parched rice were poured in the pit.
Technologies connected with the preparation of vinegar ( amla )
According to Kautilya, there were two types of amla preparations. One method involved the use of fruit juice and phalamla , while the other was derived from molasses. Its preparation was done for a longer time so that the product became sour. Kautilya further states that these were home-made products.
Medaka (spiced rice beer), Prasanna (spiced barley or wheat beer), Asava (sugarcane beer), Arista (medical tincture), etc, were some of the most popular drinks of that period. Different varieties of fermented liquor provide us the knowledge of different fermentation processes developed during that period.
. Period of Scientific and Technical Literature (100 CE onwards)
Fermentation technology advanced in the field of medical science and chemical and alchemical practices. A large number of digesting methods now came into existence. Some of these digesting methods were:
The fermenting vessel was deposited into the earth and sometimes the vessel was covered with horse dung.
The fermenting vessel was placed on a heap of grains.
The fermenting vessel was exposed to the sun.
Fumigation of the desired substance was done in a pot.
The alcoholic fermentation and acetous fermentation began to be used for several purposes now by changing the base material or by slightly modifying the digesting methods. Base material was known as yoni and the fermented produces were known as tri-yoni, dvi-yoni, etc. The juicy produce that was obtained from the fermented smash was known as Jata-rasa . The liquid obtained from the boiled substance was also used for the processes of fermentation.
Fermentation products, arista, asava and sura, were considered potent medicinal drugs. Similarly, aranala, cukra, dhanyamala, kanjika, sauviraka, sukta, tusambu, etc, were not only used for medicinal purposes but also used for washing of metals and minerals and for different mercurial operations.
Arista : Powder of certain selected drugs of desired medicinal properties as well as fermenting properties mixed with water, iron powder and treacle was used for the preparation of arista . Water taken was about half of the weight of the powder while iron powder and treacle taken were 28 ½ times the weight of water. All of these ingredients were placed in an earthen vessel. The earthen vessel was coated with a mixture of honey, butter and powdered long-pepper plant from inside. Now the sealed earthen pot was placed in a mass of barley for at least seven nights for fermentation to take place.
Asava : A mixture of either cold alkaline water or sesamum and juice of sugarcane was taken for the preparation of asava . These were taken in the ratio of 2: 3 respectively. The process of fermentation was the same as that of arista .
Sura : In the preparation of Sura a decoction of a mixture of desirable drugs was taken with the ferment. This preparation was also similar to that of arista and asava .
Not only references to these medicated liquors but a number of other fermented liquors with their respective medicinal values are found in Charak and Susruta-Samhitas .
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